"My girlfriend and I signed up for a 10 class series with Lauren and have found she offers not just a cooking class, but a lifestyle experience. We could go take a class somewhere else, but the reality of having it in our home and having someone we get to know, makes it more special and personal. Lauren is very in tune with our goals, she checks in frequently and doesn't stick us with a preplanned program. We would highly recommend Lauren to anyone looking for a personalized approach to broadening their cooking skills in their own home." - Joe Palermo

I'm incredibly moved by the support + generosity of the farmers, chefs and food businesses in our community. More than 30 of you offered up your stems, bruised produce, byproducts, old bread etc to raise awareness of food waste by evoking dialogue over a gorgeous 6 course plant-based meal made almost entirely of food that would have gone into the waste stream. @Chrisbaileycooks + @kirkmustain brought their A-game and joined me in the kitchen to make Portland's inaugural #salvagesupperclub - served in a dumpster repurposed into a dining room, thanks to donated materials from @rebuildingcenter and profits went to @urbangleanerspdx These dolmas were made from wilting amaranth greens from @stoneboat_farm that I pickled (chili stems + seeds in brine from @pozoletothepeople ), leftover sushi rice from Sushi Takahashi 2, @vibrantvalleyfarm green coriander that was leftover from an event a couple weeks ago, zest from @portlandjuiceco citrus shells, okara (soybean pulp from making soy milk) from Touhu Organic, sorrel from my yard.
#pdxeats #salvagesupperclub #amaranthobsessed #fancyplantspdx #plantbased #eateverything #foodwaste #portlandia